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Dulce de Leche Bread Rolls

Indulge in these soft dulce de leche bread rolls that are filled with luscious dulce de leche cream in the centers. They are a delicious bread treat paired with your cup of coffee!

Course Dessert
Cuisine American
Keyword condensed milk, dough
Prep Time 25 minutes
Cook Time 2 hours 18 minutes
Rise times for the dough 2 hours
Total Time 4 hours 43 minutes
Servings 18
Calories 151 kcal
Author sanna


For the Dulce de Leche

  • 1 14 oz can condensed milk

For the Bread Dough

  • 1/4 cup warm water 105-115 F
  • 2 and 1/4 tsp active dry yeast
  • 3/4 cup warm milk 105-115 F
  • 1 large egg
  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 1 tsp salt
  • 4 cups all-purpose flour
  • 1 large egg beaten, for egg wash


Make the Dulce de Leche

  1. Preheat oven to 425 F. Pour and scrape condensed milk into a shallow glass pie plate. Cover it with aluminum foil and seal well. Set the pie plate on a rimmed baking pan and pour hot water into the pan until it reaches half the height of the pie plate. Bake the milk for 1 and 1/4- 1 and 1/2 hours, or until the milk is caramelized in color. Remove from the oven. Stir well and let it cool. The dulce de leche will not look smooth initially but will settle into a smoother texture as it cools.

Make the Bread Dough

  1. In a large mixing bowl, stir together yeast, warm water and about 1 tsp of the sugar. Let this stand for about 5 minutes, or until it is foamy and thick.

  2. Add the milk, egg, butter, sugar and salt. Stir everything with a wooden spoon until fully incorporated. Add three cups of flour, one cup at a time in between stirring. Gradually add remaining flour, but only until the dough gathers into a single, shaggy mass in the center of the bowl.

  3. Turn the dough over on a lightly floured board. Knead the dough until it is smooth, elastic and can stretch thinly. You may add a little amount of flour if the dough sticks too much initially. Shape the kneaded dough into a ball and place it inside a bowl. Cover the bowl and let the dough rise for 1 to 1 to 1 and 1/2 hours, or until doubled in size.

  4. Gentle deflate the kneaded dough and divide it into 18 portions. Flatten a portion using the palms of your hands. Spoon about 2 tablespoons of dulce de leche in the center of the dough. Fold the dough over to the center to cover the dulce de leche, then gently shape it into a ball. Seal the ends well. Repeat with the rest of the dough. Arrange the buns on two lightly greased 9 inch round pans. Cover them loosely and let them rise for 1 hour, until puffy and doubled in size.

  5. Preheat oven to 350F. Brush the buns lightly with the egg wash. Bake at 350 F for 18-22 minutes, or until the buns are lightly golden. Store leftover on a covered container at room temperature for up to two days.

Recipe Notes

Nutrition Facts
Dulce de Leche Bread Rolls
Amount Per Serving
Calories 151 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 31mg10%
Sodium 166mg7%
Potassium 57mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 129IU3%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.